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Eggnog Daiquiri

Eggnog Daiquiris

Course: Drinks
Cuisine: American
Keyword: eggnog
Prep Time: 10 minutes
Cook Time: 10 minutes
Freeze: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4 cups
Calories:
Author: Kenneth
This eggnog daiquiri recipe is a treat for us New Orleanian during the holidays when it’s usually too cold for a daiquiri. The flavors are everything you would expect in an egg nog recipe but this one is spiked with spiced rum.
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Equipment

  • 5-quart pot
  • Liquid measuring cup
  • Dry measuring spoons
  • Mixing Bowls
  • Food blender

Ingredients

  • 6 large egg yolks
  • 1 cup raw cane sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons nutmeg
  • 2 cups half and half
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • ½ cup plus 1 tablespoon spiced rum
  • 4 egg whites
  • 2 cups crushed ice

Instructions

  • In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add ¾ cup sugar, salt, and 1 teaspoon nutmeg, whip for 1 minute.
  • Turn on the heat to medium in a large pot add half and half, cream and remaining nutmeg, bring to a slight boil, about 3 minutes. Stir in ¼ cup of warm liquid into the egg mixture. Pour back into the pot, cook for 3 minutes on medium, until the eggnog coats the back of a spoon. Stir in vanilla extract and ½ cup rum. Remove from heat and cool for 10 minutes.
  • Place eggnog in a freezer safe bowl, place in the freezer for 3-4 hours, until slushy forms.
  • In a large bowl whip egg whites with a hand mixer on medium for 2 minutes, until stiff peaks form. Slowly add ¼ cup of sugar, 1 tablespoon spiced rum and whip for 2 minutes.
  • In a blender add 1 cup crushed ice and half the slushy eggnog mixture, blitz on high for 1 minute. Repeat. Divide evenly amongst 4 glasses, make sure to get some of the foam, and garnish with a sprinkle of nutmeg.

Notes

Feel free to add a shot of rum or whisky to your eggnog. I like to add it to my glass then pour it into my eggnog.
Omit the alcohol for a great non-alcoholic daiquiri.